Umami: Unlocking the Secrets of the Fifth Taste (Arts and

Umami: Unlocking the Secrets of the Fifth Taste (Arts and Traditions of the Table: Perspectives on Culinary History)

In the West, we have identified only four basic tastesâ€•sour, sweet, salty, and bitterâ€•that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct.

Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and StyrbÃ¦k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families.

This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Country USA
Brand Columbia University Press
Manufacturer Columbia University Press
Binding Hardcover
ItemPartNumber 9780231168908
ReleaseDate 2014-06-24
UPCs 884947690797
EANs 9780231168908

Country	USA
Brand	Columbia University Press
Manufacturer	Columbia University Press
Binding	Hardcover
ItemPartNumber	9780231168908
ReleaseDate	2014-06-24
UPCs	884947690797
EANs	9780231168908

Umami: Unlocking the Secrets of the Fifth Taste (Arts and Traditions of the Table: Perspectives on Culinary History)

You might also like...